"It’s all about the house-made charcuterie that the kitchen uses to top the imaginative pies at this Italian-accented palace to pork in Copley Place. Chef Michael Bergin—a Massachusetts local who spent time working at top Italian spots A Voce and Del Posto in New York City —puts a heavy focus on quality ingredients and employs traditional practices to make 12-inch Neapolitan-style pies designed to appeal to an American audience. The industrial-ish space—with its largely open kitchen, metal stools at high-top tables, chalkboard-style menu boards, tall black-painted ceilings, and exposed ducts—feels welcoming and bustling. In the warmer months, don’t miss the outdoor patio, on one side of a Copley Place public plaza." - Elizabeth Wellington, Andrew Sessa
